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Topic: Impulsive 6-Row Moment (Read 2184 times)

I'm fairly new to all grain brewing and recently I was in my local homebrew shop who sadly was going out of business. In an impulsive moment I bought a 50lb bag of 6-Row malt because it was on-sale and seemed like such a great deal. After having it for a few weeks I just can't seem to find a practical use for this much 6-Row malt.

I've read that this type of malt is manily used when a large amount of adjuncts are used in the mash but I typically don't brew with a large amount of adjuncts. In addition, I've read that it will impart a grainy taste of which I'm not sure what style of beer would this fit and it's supposed to have considerably less of a yield. I've also looked through quite a few recipes and clone recipes and don't even see 6-Row called for at all. Does anyone have any recommendations on how I can use this malt effectively?

Why not a good Clasic American Pilsner (CAP) or a Munich Helles? I would avoid too fine of a crush, and use a protein rest. I assume you have your own grain mill since your LHBS is closing down. It is the right time of year to brew lagers.

Off the top of my head, Classic American PilsnerIrish StoutOatmeal StoutStandard American LagerCream Ale

all use a lot of unmalted adjuncts, so could benefit from 6-row. You might also check the style guidelines for any styles that discuss a grainy malt flavor.

But judge for yourself. Do a test batch, making something like an American Pale Ale or a Brown Porter (something simple), and use the 6-row as your base malt. See if you find it objectionable. You might try a step mash with some lower temperature rests, like in the 122-131 F range (50-55 C). Maybe even revisit some of George Fix's favorite mash schedules (40-60-70, 50-60-70, 40-50-60-70).

It's a lot to try to learn if you're new to all-grain, but if you take the time to evaluate the differences you get from the same grain treated different ways, you might get some valuable insight that you can use throughout your brewing career.

It's a lot to try to learn if you're new to all-grain, but if you take the time to evaluate the differences you get from the same grain treated different ways, you might get some valuable insight that you can use throughout your brewing career.

Isn't 6-row good for a decoction mash?

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Steve

"Because beer is food: in cooking, at the table and by the glass. " Lucy Saunders

I find 6-row pretty handy when using a lot of adjuncts or under-modified malts. There are several things you can do to minimize some of the negatives of 6-row. +1 on the protein rest. I've done as much as an hour at 122F. Use Irish moss at 15 - 20 min. left to go in boil. You may want to use polyclar 2 or 3 days before bottling/kegging. Doing all of these is probably even over-kill for preventing haze. The polyclar will probably also have the benefit of reducing tannin bitterness. To deal with potential tannin bitterness, be sure that you don't over-sparge, and don't use sparge water that's too hot. If you want to be really OCD, you might want to check your sparge water pH, and maybe acidify with a little phosphoric acid.

Never tried it. OP said he was new to all-grain, so I didn't want to suggest something that complicated. I like decoctions, so I wouldn't really see any problem with it. You get more color and flavor development. You just need to match it with whatever style you're making.

+1 on doing whatever you can to reduce haze, and to avoid tannin extraction (don't overcrush, don't over-sparge, keep sparge pH below 6). Good advice any time, but very important here.

Actually, if you want the best malt flavor, go no sparge. You have to crank up your grain bill by 30-40%, but on the plus side, it will help you go through that sack of malt faster.

+1 on Gordon's suggestion for oatmeal stout. The high enzymes and high husk material of the 6-row is a real plus for getting good starch conversion and preventing stuck sparge. I've had good luck with 6-row and oat flakes with no need for rice husks. Another possibility is Rye PA, for similar reasons.

+1 on Gordon's suggestion for oatmeal stout. The high enzymes and high husk material of the 6-row is a real plus for getting good starch conversion and preventing stuck sparge. I've had good luck with 6-row and oat flakes with no need for rice husks. Another possibility is Rye PA, for similar reasons.

The husk material will help with the sparge. The malted rye has plenty of enzymes (around 100 lintner), and will convert just fine, it will even convert itself, but sparging 100% rye makes me shudder.

I might have to try some 6 row in the next Rye beer. I also have a 50 lb. bag for a CAP, Ballantines IPA, and now a Rye beer.

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Jeff RankertAnn Arbor Brewers GuildAHA Governing Committee BJCP NationalHome-brewing, not just a hobby, it is a lifestyle!